Batch A2 Tech Sheet
A1 is out. A2 is in. As with all artisanal mezcal’s, there is a small but noticeable difference between the batches. In this case, the principle difference in production was the ambient temperature during fermentation – A1 was fermented during an unusually cool January and consequentially took over 40 days to complete, in warmer conditions A2 took just 17 days – but many other variables of weather, ingredients, and chance contribute. This is just the wonderful, irreplicable nature of mezcal. Importantly, they share core recognisable features, and in our opinion A2 tastes even better than A1 :)
Here are the gory details.
Year: 2017/8
Region: Miahuatlan, Oaxaca
Master Mezcalero: Atenogenes Garcia
Agave:
68.4% Espadin, 31.6% Madrecuishe
100% organic estate grown agave
Crops grown near to agave: maize, squash and beans.
Harvest:
28th – 29th December
52 Espadin pinas (3450kg)
16 Madrecuishe pinas (1600kg)
Total raw weight: 5050kg
Roasting:
3rd-10th December
Earthen ground oven
Oak, Guamuch and Mesquite smoked
Total cooked weight: 3500kg
Milling:
19th-21st December
Composite Stone Tahona
Ox-drawn
Fermentation:
21st December – 6th January
Sabino wood vat
Well water added
Natural airborne yeasts
Distillation:
6th – 16th January
Copper pot still
Fire powered
Number of distillations: 2
500 Litres produced
48.4%ABV